The Tangelo in your bag is a cross between the Tangerine (a mandarin variety) and the Pomelo, a relation of the grapefruit. They originated in China over 2000 years ago, and combine the sweetness of the mandarin with the incredible juice content of the grapefruit. It’s hard to eat a Tangelo without making a jolly good mess as they are bursting with juice, but that’s half the fun! Oh, and loads of vitamin C to boot.
- 1 whole fish
- 1 cup tangelo juice
- 1 tbs curry powder
- 1 tbs cornflour
- ½ cup coconut cream
- salt and freshly ground pepper to taste
- Preheat oven 180 C.
- Place the fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.
- Bake until cooked about 30 minutes basting it frequently. Serve with steamed rice.